I had the big idea that I was going to cook over the holiday and bought a fresh turkey breast from Lunds grocery store. As fate and planning would have it, that did not come to pass. I did cook the turkey breast and ate some with some garlic mashed potatoes and vegetables. But in the back of my mind, I wanted to make Turkey Tetrazzini. Something with noodles and sauce and cheese to switch up the turkey and potato default recipe.

This time it is coming together with the last of the turkey carefully cut off the bone and cut into smaller pieces, it looks like the saucy sauce pulled together nicely with the fresh fettuccini pasta. (Hopefully it won’t taste too floury.) As with most recipes, I monkeyed with it (only a little) and added a clove of garlic roughly cut up and peas. Then I tore a couple of pieces of “Old Russian Rye” bread made by the Wedge Bakery into small pieces, placing them on top of the final mixture in my little cast iron pan. Sprinkled the whole deal with grated Asagio cheese. (Whew! That’s some strong smelling cheese.) Finally popped it all in the oven as per the recipe below from All Recipes. Waiting to taste test it….la la dee dah. Ready!

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.

Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.

Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Notes: one hour may have been too long for the sauce. Keep an eye on it. someone recommended 40 minutes.

Cheers!

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About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.